Description
This cheesy chicken broccoli rice casserole is a hearty and comforting dish that's easy to prepare. With a creamy blend of chicken, broccoli, cheese, and rice, it's perfect for a family dinner and can be made ahead or frozen for convenience.
Ingredients
Main Ingredients
- 2 cups water
- 2 cups uncooked instant rice
- 2 (10 ounce) cans chunk chicken, drained
- 1 (16 ounce) package frozen chopped broccoli
- 1 pound processed cheese food, cubed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- ¼ cup butter, cubed
- 1 small white onion, chopped
Instructions
- Prepare Ingredients: Gather all your ingredients and preheat your oven to 350 degrees F (175 degrees C), ensuring it’s ready once the casserole is assembled.
- Cook Rice: Bring 2 cups of water to a boil in a medium saucepan. Stir in the instant rice, cover the pan, then remove from heat. Let it stand for 5 minutes, allowing the rice to absorb the water and become tender.
- Mix Casserole: In a 9x13-inch baking dish, combine the cooked rice, drained chicken, frozen chopped broccoli, cubed processed cheese, condensed cream of mushroom soup, condensed cream of chicken soup, milk, cubed butter, and chopped onion. Stir well to blend all ingredients evenly.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes. Halfway through the cooking time, stir the casserole to help the cheese melt evenly and ensure all ingredients are thoroughly combined.
- Serve: Once the cheese is fully melted and the casserole is heated through, remove from oven and enjoy your creamy, cheesy, and satisfying chicken broccoli rice casserole.
Notes
- You can omit the onion if you prefer a milder flavor, but it adds nice depth to the dish.
- This casserole can be prepared ahead of time and frozen for later use. Thaw completely before baking.
- For a lower-sodium version, consider using reduced-sodium soups and processed cheese.
- Leftovers can be refrigerated and reheated the next day.
